A Maple Holiday Feast: Maple Recipes

A Maple Holiday Feast: Maple Recipes

Tis the season for grand meals! No matter what you are cooking, we guarantee it can be made just a touch more special when you introduce maple to the recipe. Find our best suggestions for everything from Maple Glazed Ham to Maple Carrots to Maple Pies!

Group of bottles of syrupMaple Glazed Ham Recipe


4 – 5 kg / 8 – 10 lb leg ham, bone in, skin on

Cloves (for studding the ham) (optional – mainly for decorative purposes)

2 oranges, cut into quarters

1 cup water

Making the Pure Gold Maple Glaze

3/4 cup Pure Gold Maple Syrup

3/4 cup brown sugar, packed

3 tbsp dijon mustard

3/4 tsp ground cinnamon

1/2 tsp All Spice (or nutmeg)

Instructions for Maple Glazed Ham

Take ham out of fridge 1 hour prior.

Preheat oven to 160C / 320F (standard) or 140C / 285F (fan). Arrange shelf in lower third so the ham will be sitting in the center of the oven (not right at the top of the oven, this causes more uneven cooking on surface).

Place the Glaze ingredients in a bowl and mix until combined.

Remove the skin of the ham, ensuring you leave the fat on.

Use a small sharp knife to cut 2.5cm / 1″ diamonds across the fat surface of the ham. Avoid cutting into the meat.

Glaze and Baking

Place the ham in a large baking dish. Prop handle up using scrunched up foil to level the surface of the ham (more even browning, new tip!) Squeeze the juice of 1 orange (4 quarters) over the ham. Then place them along with the remaining orange into the baking dish around the ham. Rub/brush a little bit of Glaze on the underside of the ham. Then slather about 2/3 of the remaining Glaze on the top and sides of the ham, including the cut face (save some for basting). Insert a clove in the intersection of the cross of each diamond on the surface (optional). Pour the water in the baking dish, then place in the oven.

Bake for 1 1/2 hrs, basting very generously every 30 minutes, or until sticky and golden. At the first 30 minutes, slather with remaining glaze, then after that, spoon over  pan juices very generously (or dab with brush). Rotate pan if required to brown evenly. Allow to rest for at least 15 minutes before serving. Baste, baste, baste before serving – as the glaze in the pan cools, it thickens which means it “paints” the ham even better – but be sure to save pan juices for drizzling. Wrap handle with baking paper and ribbon if desired. Remove cloves. Then slice thinly – try to get a bit of the glaze on every slice!

Personal preference whether to serve at room temp or warm, I like warm. I also like to drizzle with pan juices – it looks messier but tastes fabulous. Drizzle sparingly as the glaze flavor is intense! Note juices need to be warm for drizzling, it thickens when cooled.

The recipe comes from Recipetineats.

Maple Roast Turkey Recipe


1/3 cup Pure Gold maple syrup

2 cups apple cider

2 1/2 tablespoons chopped fresh thyme

2 tablespoons chopped fresh marjoram

1 1/2 teaspoons grated lemon zest

3/4 cup butter, softened

salt and pepper to taste

1 (12 pound) whole turkey, neck and giblets reserved

2 cups chopped onion

1 1/2 cups chopped celery

1 1/2 cups chopped carrots

3 cups chicken broth

Swanson® Chicken Broth

1/4 cup all-purpose flour

1 bay leaf

1/2 cup apple brandy

Let’s Make the Maple Roasted Turkey

Combine apple cider and Pure Gold maple syrup in a saucepan, and bring to a boil over medium-high heat. Continue cooking until reduced to 1/2 cup, then remove pan from heat. Stir in 1 tablespoon thyme, 1 tablespoon marjoram, and lemon zest. Stir in butter until melted, and season with salt and pepper. Cover, and refrigerate until cold.

Preheat oven to 375 degrees F (190 degrees C). Place rack in lower third of oven.

Place turkey on a rack set in a roasting pan. Reserve 1/4 cup maple butter for gravy, and rub the remaining maple butter under the skin of the breast and over the outside of turkey. Arrange onion, celery, carrots turkey neck and giblets around the turkey. Sprinkle 1 tablespoon thyme and 1 tablespoon marjoram over vegetables. Pour 2 cups broth into pan.

Roast turkey for 30 minutes in the preheated oven. Reduce oven temperature to 350 degrees F (175 degrees C). Cover entire turkey loosely with foil. Continue roasting for about 2 1/2 hours, or until a meat thermometer inserted into thickest part of thigh registers 180 degrees F (85 degrees C). Transfer turkey to platter, and let stand 30 minutes.

Strain the pan juices into a large measuring cup, and then remove any excess fat. Add enough chicken broth to pan juices to measure 3 cups. Transfer liquid to a saucepan, and bring to boil. In a small bowl, mix 1/4 cup maple butter and 1/3 cup flour until smooth. Whisk flour and butter mixture into broth mixture. Stir in remaining thyme and the bay leaf. Boil until reduced to sauce consistency, stirring occasionally, about 10 minutes. Mix in apple brandy, if desired. Season with salt and pepper to taste.

The recipe comes from AllRecipes.

Maple Pumpkin Pie


1/2 cup Pure Gold maple syrup

Basic Flaky Piecrust or 1 store-bought piecrust, fitted into a 9-inch pie plate

2 large eggs

1 15-ounce can pure pumpkin puree

1 cup heavy cream

3/4 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/2 teaspoon kosher salt

1/8 teaspoon ground cloves

How to Make It

Set an oven rack in the lowest position and heat oven to 350º F. Place the pie plate on a foil-lined baking sheet.

In a large bowl, whisk together the eggs, pumpkin, cream, maple syrup, cinnamon, ginger, salt, and cloves.

Pour the pumpkin mixture into the crust and bake until the center is set, 60 to 70 minutes. Let cool to room temperature before serving.

Maple Pumpkin Pie Recipe by RealSimple.

Want more recipes? Check out other blogs on the best things to make with Pure Gold Maple Syrup!

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